Satisfy your sweet tooth with this quick and easy keto fudge. It's rich, creamy, is enough for a crowd, and can be prepped in only 15 minutes!
This recipe can also be frozen and doubled or tripled so you'll always have some on hand!
If you have any kind of sweet tooth, this easy low-carb fudge is a must-make! I love to make a large batch to always keep on hand for when my sweet tooth strikes.
I also love to make it for guests because it only takes 15 minutes, is enough for a crowd, and can be prepared ahead of time.
And if you're looking for more keto desserts, I think you'll love these Chocolate Almond Butter Fat Bombs, Keto Hot Chocolate Mix, Keto Snickerdoodles, and Cut-Out Keto Sugar Cookies recipes!
Or these Paleo Cut-Out Cinnamon Maple Sugar Cookies from Perchance To Cook look super yummy, too!
Ingredients
Here are the simple ingredients you will need:
- Sugar-Free Chocolate Chips - My favorite sugar-free chocolate chips are ChocoZero, which are keto AND paleo-friendly. However, choose any high-quality chocolate chips that you prefer that work best for your diet. Lily's chocolate chips are also a good choice. Chocolate is the main ingredient, so be sure to choose your chocolate chips wisely!
- Heavy Cream - Makes it soft, rich, and creamy.
- Keto Powdered Sweetener - I prefer Powdered Erythritol Sweetener With Monk Fruit Blend; however, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweetener because it will make the fudge grainy. You can also use powdered allulose (if using pure allulose, add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be extremely soft!
- Butter - Adds flavor and softness.
- Pure Vanilla - If possible, use pure vanilla, not the imitation variety.
- Sea Salt - Enhances the flavor.
- Chopped Nuts of Choice - Optional.
Frequently asked questions
One piece of chocolate fudge made with chocolate chips typically has anywhere from 20 to 35 net carbs per piece, making it not keto-friendly. However, this recipe is made with sugar-free chocolate chips and a sugar-free sweetener, having one net carb per square! But don't worry, there's no weird aftertaste, and no one will be the wiser!
🔪 Easy instructions
- Toast the nuts if using.
If you choose to add nuts, start by toasting them for 5 - 8 minutes at 350 degrees. Then, set them aside to cool.
2. Melt the chocolate, butter, sweetener, and heavy cream.
Bring a small saucepan of water to a boil. Combine the heavy cream, sweetener, butter, and chocolate chips in a large heatproof bowl.
Then, place the bowl over the pot of boiling water, ensuring the bottom doesn't touch the water.
Stir until everything is melted and creamy.
💭Tip: If chocolate melts too fast or unevenly, it will seize up and ruin - trust me, I've done it! So be sure to continually stir and make sure the heat isn't too high.
3. Remove from heat and stir in some vanilla, a pinch of salt, and nuts (if using).
4. Pour into a greased and foil-lined pan. Place in freezer for 1 hour to set up.
5. Remove the keto chocolate fudge from the pan using the foil as handles and cut with a sharp knife into 1-inch squares.
That's it!!! Quick, easy, and delicious sugar-free fudge!
Storage
- Store: Store in the refrigerator for 2 to 3 weeks. For softer, low-carb chocolate fudge, set it out at room temperature for a few minutes before serving.
- Freeze: This can also be stored in the freezer for 2 to 3 months.
Add-ins and toppings
If you like your keto fudge recipe a bit on the fancy side, you can add the following ingredients. I included instructions in the recipe card to mix in toasted nuts, but here are a few other ideas.
Just note that the nutrition info and carbs may change depending on your add-ins.
- ¼ to ½ cup cocoa nibs (these can be bitter, so add with caution)
- 2 to 4 Tablespoons of keto peanut butter
- peppermint extract
- almond extract
- toasted nuts
- sprinkle the top with crushed sugar-free peppermints, keto chocolate chips, keto sprinkles, or coarse sea salt.
- swirl in some sugar-free caramel
Substitutions
This fudge is keto, low-carb, and gluten-free. However, here are some substitutions to make it fit more diets:
- Dairy-Free: For dairy-free, replace the heavy whipping cream with coconut cream. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. Also, be sure to use dairy-free chocolate chips and non-dairy butter or coconut oil. Or check out this dairy-free fudge from Allergy Awesomeness!
- Paleo: To make this paleo fudge, use the dairy-free options. Then, replace the powdered sweetener with honey and use coconut oil instead of butter.
💭 Top tips
- I prefer Powdered Erythritol Sweetener With Monk Fruit Blend for the keto sweetener. It's keto-friendly and tastes remarkably like traditional powdered sugar! However, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweetener because it will make the fudge grainy. You *can* use powdered allulose (if using pure allulose, add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be really soft.
- As a special gift to my readers, I've teamed up with BESTI SWEETENER to give you guys 10% off! Use the code "CRAVEABLE" at checkout.
- Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.
If you’ve tried this Easy Low-Carb Keto Fudge Recipe or any other recipe on the blog, please let me know in the comments below!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, YouTube, or E-Mail to find more delicious food!
📖 Recipe
Low-Carb Keto Fudge With Chocolate Chips
Ingredients
- 16 Oz. Keto Chocolate Chips - approximately 3 cups
- ½ Cup Heavy Cream
- ¼ Cup Keto Powdered Sweetener
- 2 Tbsp. Butter
- 2 Tsp. Pure Vanilla
- Pinch Sea Salt
- 1 ½ Cups Chopped Nuts of Choice - optional
Instructions
- Preheat the oven to 350 degrees if using nuts.
- Spread the nuts in a single layer on a large baking sheet and bake 5 - 8 minutes or until fragrant. Set aside.
- Prepare an 8 x 8 inch baking dish by lining with foil (cover 2 edges of pan with enough foil to use as handles and remove fudge from pan) and lightly grease with oil of choice. Set aside.
- Bring a small pot of water to a boil. In a large heatproof bowl or pot, add the chocolate chips, heavy cream, powdered sweetener, and butter. Place the bowl over the boiling water, being sure the bottom of the bowl doesn't touch the water.
- Stir until everything is completely melted and smooth. *Note- If chocolate melts too fast or unevenly, it will seize up and ruin! So be sure to continually stir and make sure the heat isn't too high.
- Remove from heat and stir in the vanilla, a pinch of salt, and nuts (if using). Taste and add more powdered sweetener if needed.
- Pour into prepared pan and place uncovered in freezer for 1 hour or until set.
- Remove fudge from pan by using the foil as handles and cut with a very sharp knife into 1-inch squares.
- Store in the refrigerator for 2 to 3 weeks. For softer fudge, set it out at room temperature for a few minutes before serving. It can also be stored in the freezer for 2 to 3 months.
Add Your Own Notes
Video
Notes
- Find the link to the full video here: Fudge YouTube Video!
- Nutrition info includes pecans.
- For the keto sweetener, I prefer Powdered Erythritol Sweetener With Monk Fruit Blend. It's keto-friendly and tastes remarkably like traditional powdered sugar! However, any erythritol-based powdered keto sweetener will work. I don't recommend granulated sweeteners because they will make the fudge grainy. You *can* use powdered allulose (if using pure allulose add an additional tablespoon or two) or a powdered allulose/monk fruit blend, but the fudge will be really soft.
- As a special gift to my readers, I've teamed up with BESTI SWEETENER to give you guys 10% off! Simply use the code "CRAVEABLE" at checkout.
- Be sure to choose high-quality chocolate chips that you like the taste of! The taste of the fudge largely depends on the taste of the chocolate chips.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Shannyn says
These are so good!!
Cassidy Stauffer says
Oh, thank you!!! I'm so happy you liked them ☺️
XO,
Cassidy
CHARLES PERRYMAN says
Hello Cassidy,
My name is Charles Perryman and I am new to your wonderful site!! I am going to make this fudge and I have one question. Your recipe calls for coconut cream, however in two replies from above the use of "coconut milk" is referred to.
Please give me some help on this issue. (I am relatively new to Keto!)
Thanks,
Charles
Cassidy says
Hi Charles! For coconut cream, simply place full-fat canned coconut milk in the fridge for 24 hours, then scoop out the coagulated cream. Thai Kitchen, Native Forest, and Sprouts brands work best for this because some brands don't coagulate well or have a funny aftertaste. I hope this helps and let me know what you think of the fudge!!!
-Cassidy
Celeste Noland says
YUM! I'm a huge fan of Enjoy Life Chocolate Chips and have several bags in the pantry right now...totally making this for our Christmas party!
Cassidy says
YAY Celeste!!! We just ran out from the batch I made a few weeks ago so I'll be making it again too! It's perfect for parties 🙂
-Cassidy
Alisa Fleming says
I'm too lazy to make fudge right now, but I am SO craving it! This looks incredibly indulgent - it's hard to believe it's practically guilt free.
Nicole Dawson says
YUM! I haven't made fudge in forever and this looks like a delicious place to start. Love that its vegan!
Andrea Wyckoff says
This fudge looks so incredibly rich, creamy and dreamy!! I could see this being a hit at any holiday party!! I so want to try this!
Raia says
Must try. It looks amazing! 🙂
Cassidy says
Thanks Raia, I hope you like them as much as we do 🙂
-Cassidy
Kelley says
Hi Cassidy! Thank you for sharing this wonderful recipe. Thanks to you my youngest (who has multiple allergies) is getting ready to try fudge for the first time! Should the fudge set in the fridge or freezer? The tutorial says freezer but the recipe says fridge, can you please clarify? Thank you so much! 😀
Cassidy says
Hi Kelley, sorry about that! It's suppose to be freezer - I will fix it right away! I hope you and your son like it as much as we do!!!
XO,
Cassidy
Kelley says
Yes, we LOVE it!! A smashing hit, I will definitely make it again! I'm going to increase the coconut milk next time to see if I can make it a wee bit more voluminous (haha)! Thank you for answering my question and again for sharing, so greatly appreciated! 😀
Cassidy says
YYAAAYY, I'm SO happy you liked it!!!! Thanks for coming back and letting me know 🙂
XO,
Cassidy
Jamie says
I just made this and omitted the nuts and replaced them with marshmallows and sprinkled with GF graham cracker crumbs. My son (with a long list of food allergies) is in heaven. It's a perfect holiday treat! Thank you!
Cassidy says
Thanks Jaime! I made some more yesterday, but I should have waited and tried it with marshmallows and GF graham crackers, that sounds DE-LISH!!!!
-Cassidy
Shirley @ gfe & All Gluten-Free Desserts says
This fudge looks absolutely divine, Cassidy! I just used my last can of coconut milk from the fridge so I better some more in so I'll be ready to make this recipe for Son and his girlfriend next week. 🙂 So glad you share it on Gluten-Free Wednesday this week!
Thanks and Merry Christmas! xo,
Shirley
Cassidy says
Thanks so much Shirley, I hope you like it! I'm making this fudge again tomorrow, it's one of our favorites! Have a great time with your family next week 🙂
XO,
Cassidy
Mary says
Sounds D'Lish! LOVE fudge!
Cindy (Vegetarian Mamma) says
YUM, this fudge looks awesome! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Hope your week is great!
Cindy from vegetarianmamma.com
Dawn @ Peeling Back the Onion Layers says
Oh yum! And it really is easy, too! I don't trust myself around this recipe. I could eat the whole batch. Thanks for sharing this at Healing with Food Friday!